We are doing a standard square opening with angle iron and then putting the decorative arch in front of it. My question to you lovely builders is how did you all decide how to cut your bricks to form the 1st course that goes all the way around the oven? By that I mean first course that did not stop 18" apart.

Thanks!

We just put in the 7th out of 10 courses today. The Chimney and insulation blanket arrive Monday. We're so close to the keystone I can taste the pizza!

I was puzzled by that part, too. Specially since everyone seems to be doing round arches these days.

Go to the photo gallery and do a search for my photos (there aren't that many) - once I'd figured out how to do the angle iron bit I tried to take some helpful shots for future builders. Check out the ones by gjbingham, too.

Thank you for taking the picture. You took the smart route by cutting the lintle bricks, while I will have to do the labor intesive path of cutting the course bricks. I wish I'd thought of that... Thank you though, it gives me some great ideas.

OK - We did it this way (I'll post pictures soon): we made 2 45 degree cuts on either side of the center to remove a right angle piece. The half brick with the missing piece was then was placed on the lintle. This brought the bricks down to the proper height.

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